Hello!
One of my favorite Mexican treats are “cocadas”. My mom and dad will always come back from Mexico with at least 10 of these (baseball sized cocadas) to share with close family members.
These artisan Mexican candies can be found at 10+ “puestos” (street vendors) at the “mercados” (markets) in Mexico. You wont miss these treats amongst the buzzing bees as you walk through the mercado. There are many locals trying to sell people passing by Mexican goodies, and you can’t go wrong with whoever you choose.
Cocadas are essentially coconut macroons…but better! They are traditionally made with “dulce de leche” (caramel sauce) or sweetened condensed milk, but I knew I could come up with my own version without compromising taste.
Making the dairy-free dulce de leche takes a little bit of time, but it is well worth it! Simple ingredients yield a coconut-y sweet sauce that helps keep together the shredded coconut.
Once you make the dairy-free dulce de leche, it is very easy to make these. You simply mix all the ingredients together, and bake for 15 minutes. Simple!
You will love these cocadas and anyone you share them with, will love them too!
Mexican “Cocadas” (Dairy and Refined Sugar Free)
Ingredients
- 5 cups Shredded Unsweetened Coconut
- 1/2 cup Macadamia Nuts Roughly Chopped
- Homemade Dairy Free "Dulce de Leche" Recipe Bellow
Dairy Free "Dulce de Leche"
- 1 cup Full Fat Coconut Milk Thai Kitchen brand
- 1 cup Coconut Sugar
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Extract
Instructions
- Start by making the dairy-free dulce de leche. In a medium sauce pan, mix 1 cup coconut milk and 1 cup sugar. Bring to a quick boil and then lower heat. Be careful not to burn or let it pour out.
- Once the sugar is dissolved, add the baking soda. Let it simmer on low for 1 hour stirring every 5-10 minutes.
- After an hour, add vanilla extract and depending on consistency, keep simmering for another 15-30 minutes or until it reduces by half and looks thick like caramel.
- Preheat oven to 350 degrees F.
- In a large bowl, add coconut, chopped macadamia nuts, and the dulce de leche you just made. Mix very well (work that arm).
- Place some parchment paper on a cookie sheet.
- Use your hands to create tightly packed golf sized balls with coconut mixture. Place the balls at least one inch apart on parchment paper.
- Bake for 15 minutes. Let the cocadas cool for at least 15 minutes after.
